No Bake Rosé Cheesecake
This no bake cheesecake has a graham cracker crust, is infused with rosé, and has a cantaloupe and blackberry rosé gelatin mixture sitting right on top. It’s easy, it’s summery, and it’s a total show-stopper of a dessert.
This post is sponsored by Philadelphia Cream Cheese.
Hello friends! Did you know that this Sunday is National Cheesecake Day?! That pretty much makes it Christmas in July as far as I’m concerned. Which means, we’re going to be making and eating cheesecake all the live long day this weekend.
Fun fact: At current count, there are 31 cheesecake recipes packed into the archives of this site. Are you ready for #32?! I went all-in on something super summery that’s not going to require you to turn on the oven, and will remind you of sitting outside sipping your favorite beverage. Let’s dive in, shall we?
A rosé-infused no-bake cheesecake filling is piled on top of the best graham cracker crust (also no bake!), topped with cantaloupe and blackberries that are set in – are you ready?! – a rosé gelatin! It’s basically cheesecake meets rosé meets grown-up JELL-O. It’s gorgeous and delicious, and the potential customizations you could make to this are endless!
This cheesecake makes me absurdly happy for two big reasons:
#1 – It’s sort of an homage to my grandma, who always had a bowl of JELL-O in her refrigerator during the summertime, and you never knew what kind of fruit would be floating in it. Sometimes it was fruit cocktail from a can, and other times it was fruit that she needed to use. My grandma lived through the depression and was the most resourceful, least wasteful, frugal-without-being-cheap, generous-spirited woman I have ever known. Fruit in JELL-O was her thing, so she would absolutely approve of this cheesecake.
#2 – Summer days are for sitting outside, letting the sun wash over your face, and enjoying a refreshing drink. The last couple of years, rosé has become the IT drink for sipping out on your deck, serving at brunches, and keeping stocked on vacation. From a simple glass of rose to frozen rosé slushies (frosé!), it’s all the rage. It pairs so beautifully with fresh summer fruit that I just had to include it in this no bake cheesecake. The flavors are so amazing together, and it’s just enough to give the cheesecake an extra little oomph! Summer cheesecake, here we come!
Okay, BACK TO THE CHEESECAKE!
This might look all sorts of complicated, but it’s actually a super simple recipe to execute. The most time-intensive piece of it is scooping the cantaloupe (I still can’t believe that balled melon was such a big THING when I was a kid!).
We start at the top with the gelatin mixture. You make it first and pop it in the fridge so that by the time you’re ready to pour it on top it will have thickened a bit to a syrup consistency and it won’t leak through your springform pan and create a layer of rosé gelatin on your fridge shelf (AHEM, I SPEAK FROM EXPERIENCE).
The graham cracker crust is totally no fuss – a quick stir of graham cracker crumbs, sugar, and melted butter, and pat it into the pan. Ditto for the cheesecake filling – we’re beating a little rosé wine into the cream cheese, then adding heavy cream until the mixture gets nice and thick, gradually adding sugar and beating until the mixture is super thick and holds very stiff peaks.
You’ve probably seen me mention it countless times in different blog posts and in response to questions, but the only cream cheese I will ever, ever use is Philadelphia Cream Cheese. I literally will not trust my cheesecakes or frostings to any other cream cheese!
Once you get that delicious cheesecake filling into the pan, put your fruit on top, pour over the gelatin, then let it do its magic in the fridge, and voila! Done!
Make the No Bake Rosé Cheesecake with me!
Want to see exactly how I put this cheesecake together? Check out my Instagram stories tomorrow and follow along as I make it for you!
Then, I want to see YOU make your own version! Whether it’s for National Cheesecake Day this Sunday, or another summer celebration, snap a picture and post it to Instagram, tag @thebrowneyedbaker and @lovemyphilly, and use the hashtag #ItMustBeThePhilly – I’ll be featuring them on my account next month!
One year ago: Slow Cooker BBQ Brisket
Two years ago: The Whole30: I Did It! My Experience and Results
Six years ago: Oil and Vinegar Coleslaw
Seven years ago: Quiche Lorraine Pizza
No Bake Rosé Cheesecake
Ingredients
For the Gelatin Layer
- 1 cup (240 ml) rosé wine, divided
- 0.25 ounces (7.09 g) unflavored gelatin, (1 envelope)
- 1 cup (250 ml) water
- 2 tablespoons granulated sugar
For the Crust
- 1½ cups (126 g) graham cracker crumbs
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter, melted
For the Cheesecake Filling
- 16 ounces (453.59 g) Philadelphia cream cheese, at room temperature
- ¼ cup (60 ml) rosé wine
- 1½ cups (357 ml) heavy cream
- ½ cup (100 g) granulated sugar
For the Fruit Layer
- 1½ cups (265.5 g) cantaloupe balls, 1-inch in diameter (the small side of a standard melon baller)
- 1½ cups (216 g) blackberries
Instructions
- Make the Gelatin Layer: Place ½ cup of the rosé wine in a small bowl and sprinkle with the gelatin. Allow to soften for 5 minutes. Bring the remaining ½ cup of rosé wine and the water to a boil; add the sugar and stir to dissolve. Pour over the gelatin mixture and stir until the gelatin has completely dissolved. Pour into a 9-inch square baking dish (or another vessel with a similar surface area) and refrigerate for 40 to 50 minutes, stirring occasionally, until it has thickened to a syrup-like consistency.
- Make the Crust: In a medium bowl, stir together the graham cracker crumbs and sugar. Pour the melted butter over top and, using a fork, stir together until the mixture is evenly moistened. Transfer to a 9-inch springform pan and press into an even layer. Refrigerate while you prepare the cheesecake filling.
- Make the Cheesecake Filling: Using an electric mixer on medium-low speed, beat together the cream cheese and rosé wine until completely smooth, about 1 minute. Add the heavy cream and beat on medium speed until the mixture has thickened, about 30 seconds. Increase the speed to medium-high and gradually add the sugar, then continue to beat until the mixture is very thick and holds very stiff peaks (about 2 minutes total). Scrape down the sides of the bowl and beat for another 30 seconds. Pile the filling on top of the crust and smooth the top with a spatula.
- Finish Assembling the Cheesecake: Lightly press the blackberries and cantaloupe onto the top of the cheesecake as desired. Refrigerate if the gelatin mixture is not ready yet. Once the gelatin mixture has reached the thick, syrup consistency, very slowly pour it over the fruit. Refrigerate for at least 4 hours prior to serving.
- When ready to serve, run a sharp knife around the edge of the springform pan and release the sides. The cheesecake can be stored in the refrigerator for up to 2 days.
Notes
- Given that there is uncooked wine in this recipe, it not recommended to serve it to children.
- This recipe can be prepared a day in advance and refrigerated until ready to serve.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Use alcohol responsibly.
Thank you to Philadelphia Cream Cheese for sponsoring this post!
This is a pretty cool recipe. The only thing is that the cheesecake is super rich. The jello took way to long to start getting syrupy.
Michelle, I made this recipe last September and it was a great hit, got lots of ooohs and aaahs (sadly no pic tho-another story) and I thank you very much. I used fresh fruit that time. I want to make it again next week and am wondering if I could use canned fruit ie. mandarin oranges and maybe pineapple with some fresh berries. What do you think? Thanks for you blog. I love your recipes and watching your lovely family grow.
Hi Mary Anne, I’m so glad you enjoyed it! I think the canned fruit would work just fine, just be sure to drain it well. Enjoy! :)
Que bella torta !
Michelle, ever since you posted this recipe, I was waiting for a special event to make it. Yesterday, we had our annual family reunion. My usual contribution is Texas Sheet Cake. I begged off that dessert so I could bring the No Bake Rose Cheesecake. It was a HUGE hit, fun to make and oh so pretty. I used cherries, blueberries and raspberries in celebration of Labor Day. I can’t wait to make it again. Thank you so much.
That’s so awesome to hear! That fruit combo sounds fantastic (and I’m sure it was beautiful!).
Michelle, can you give me an advice? For some reason, I can’t manage to make stiff peaks regardless what I make. What do I do wrong? It always comes up as soft peaks. I watch the time and the speed of my blender but it doesn’t come up right. Thank you in advance for your time!
I made this cake. It’s delicious but a bit too soft due to my chronic problem of making stiff peaks…
Hi Yelena, If you’re still getting soft peaks, you can try a couple of things – pop the bowl in the refrigerator for about 30 minutes to get it chilled, and/or increasing your mixer speed to high and see if that helps.
I made this today and it turned out pretty well. My gelatin started getting too thick in the fridge while I was completing the rest of the steps, which had me worried. I took it out and stirred it, which helped. My cheesecake was not quite as pretty as yours, but it still looked impressive. I prefer baked cheesecake to no-bake, but this was a light and fluffy, fragrant, fruity desert and I will definitely make it again for company. Thank you for providing this recipe.
Hi Shannon, Thanks so much for taking the time to leave a review! I’m happy to hear you were pleased with the end product!
This cheesecake is absolutely stunning! i adore no bake cheesecakes and rosè this is happening here soon!
Well, I think I overbeat the filling a tad, a little runnier than “stiff peaks” but I was afraid to go too far. I hope it sets. Every time I checked on the gelatin topping it was thin as water, of course a few minutes later after I had last checked it was past syrup like and almost getting to full on jello. I stirred it like hell and prayed for the best, poured it right on top of the fruit and had to smooth it out a bit. Now I’ve got my fingers crossed, a back up dessert planned for the dinner I’m going to attend tomorrow and hoping the refrigerator fairies make it all right overnight…I really think this is the perfect cheesecake but maybe not the perfect one to be my first one, I’ll let you know how it all turns out!
And for all my heartache, I think I’ll finish the remaining Rose…
Hi Ashley, I’m sorry to hear it didn’t go perfectly smoothly! How did it turn out?
Hi Ashley! I had exact same issues when I made this cake for the first time — the gelatin didn’t thicken so I placed it in the freezer where it clumped quite a bit, the cream cheese filling didn’t beat to stiff peaks, and plus the crust kept oozing some sort of caramel juice that ran to the rim of my spring form. I went through with the preparation and brought the cake to a party where it was a hit! I’m about to make it again today 😊
Hey,
Im new to your sight and I love everything I see and think you are a great baker. I love so many of your recipes and love your blog, especially since I was thinking of starting my own. For my question I was wondering if I could substitute the Rose` for a sparkling cider?
Thanks,
Zahra
Hi Zahra, Thank you for the kind words, and welcome! Yes, you could definitely substitute sparkling cider.
Such a beautiful cheesecake! I would never have thought to add a gelatin on top. Seems like with would do great things with the texture of the whole thing. I’ll try it!
Thank you Bethany!
All I gotta say to this is, ROSE ALL DAY!!!!!!!!!! Seriously Rose is my jam right now, and when isn’t cheesecake ANYONE’s jam?!?!? Weekend dessert idea, done. You rock! I literally can’t wait to make this.
I think we should start a hashtag #cheesecakeallday, right?! ENJOY! :)
OMG YAAAAAS. I will post it on the FB fan Page (thanks for the add yesterday!) and do just that!
If one is not a wine drinker is there a substitute that would still make the cheesecake taste great? It looks like such an interesting recipe!
Hi Michelle, You could simply omit it from the filling, and replace it with more water in the gelatin. Enjoy! :)
This is quite interesting . . . . never would have thought to use rose, or any wine, in cheesecake. It looks like a great summertime dessert, and using whipping cream in the filling is brilliant. I have a 1/2 bushel of Chambersburg peaches sitting right in front of me. Maybe I ‘ll give this a try for the weekend using peaches and red raspberries?? I love peach sangria. Or even peaches with beautiful, delicious sweet cherries . . . . .
Hi Michelle, The filling is so light and creamy, it is a great base for any no bake cheesecake ideas you’d want to execute! And I think peaches and raspberries (or cherries!) would be delicious!
Michelle- just beautiful! Can’t wait to try this dessert!
Thanks so much, Dawn! I hope you give it a try and enjoy it!